Manhattan Clam Chowder

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There's long been a feud between Manhattan's tomato-based clam chowder and the cream-based New England clam chowder. No matter which you prefer, you can't deny that this easy clam chowder will put dinner on the table before you can finish the debate.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 2012

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Recipe Summary

total:
40 mins
Servings:
6
Nutrition Profile:
Low-Calorie
Dairy-Free
Gluten-Free
Healthy Aging
Healthy Immunity
Low Added Sugars
Nutrition Info
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Ingredients

Directions

  • Heat oil in a Dutch oven over medium heat. Add onion, diced fennel, garlic and thyme. Cover and cook, stirring occasionally, until just soft and beginning to brown, 5 to 7 minutes. Stir in tomatoes, broth, wine and pepper. Bring to a boil over high heat, reduce heat to medium and simmer for 5 minutes.

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  • Add potatoes and return to a simmer over medium heat. Place the clams in the shell on top of the simmering soup. Cover and cook until the vegetables are tender and the clams open, 6 to 10 minutes.

  • Chop the reserved fennel fronds; stir into the soup. Add chopped (or minced) clams and any clam juice; cook until just heated through, 1 to 2 minutes. Discard any unopened clams before serving.

Tips

Tips: Convenient cooked and diced potatoes can be found in the refrigerated section of the produce and/or dairy department of the supermarket. One 20-ounce bag contains about 3 1/2 cups.

Instead of shucking pounds of fresh clams for this tomato-based chowder, we use clams that have already been shucked and chopped, then add a few whole clams in their shell to make it special. Shucked clams are available by the pound in the seafood department in large supermarkets. If you can't find them, use canned clams.

Nutrition Facts

Serving Size: 2 cups
Per Serving:
368 calories; protein 34.9g 70% DV; carbohydrates 40.7g 13% DV; exchange other carbs 2.5; dietary fiber 5.9g 24% DV; sugars 6.8g; fat 5.1g 8% DV; saturated fat 0.6g 3% DV; cholesterol 76.1mg 25% DV; vitamin a iu 1574IU 32% DV; vitamin c 64.2mg 107% DV; folate 74.5mcg 19% DV; calcium 188.8mg 19% DV; iron 5.1mg 28% DV; magnesium 72.8mg 26% DV; potassium 1737.7mg 49% DV; sodium 1851mg 74% DV; thiamin 1.1mg 108% DV.
Exchanges:

1 1/2 starch, 2 vegetable, 4 lean meat, 1/2 fat

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